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A Talk with Chef John Ash

When it comes to local, seasonal foods expertly matched with wine, the name Chef John Ash often comes to mind. After all, the two-time James Beard Award winning author, educator …

Daily Wrap: 8/3/15

The UC Food Observer chooses a handful of important stories for you to read as you start your work week. On the menu, in no particular order: 1. Technology: The …

Friday Wrap: 6/26/15

The UC Food Observer chooses a handful of important stories for you to read as you finish your work week. On the menu, in no particular order: Could buying smaller …

“Farm to Fable”

The farm-to-table movement has been good for producers, restaurants and consumers. It has helped support local economies and enabled restaurants to feature locally grown produce. Farm-to-table has also enabled consumers …

UC research: most Americans could eat locally

UC Merced professor Elliott Campbell and his research team have mapped the potential of America’s cities to source food locally. The results? An “unexpectedly large current potential” for productive farmland …

Opinion: What does farm-to-table mean anymore?

This thought-provoking piece will displease some, but Corby Kummer (@CKummer) makes some legitimate points about the phrase “farm-to-table.” He laments its over-use by chefs, saying:   Those good intentions went …

Packing an orchard in a bottle

Jill Neimark (@jillneimark) writes for NPR’s The Salt. Per Neimark, U.S. producers are taking a cherished tradition from the Alsace region of France…and producing craft brandies that feature whole fruit …

Has farm-to-table helped the actual farmer yet?

The farm-to-table movement has grown tremendously in the last number of years, bringing new kinds of opportunities to producers. Selling directly to consumers can bring higher prices and is rewarding. …